Equipment
- 1 Steamer pot
- 1 Baking dish
- 1 Frypan
Ingredients
- oil spray
Filling
- 4 cloves garlic
- 1 brown onion
- 1 carrot
- 1 tbsp / 15 ml olive oil
- 450 g beef mince
- 2 tbsp / 26 g flour or gluten-free flour
- 400 g crushed tomatoes
- ¼ cup / 70 g tomato paste
- 1 tbsp / 15 ml Worcestershire sauce optional
- ½ cup / 125 ml beef stock
- ½ cup / 70 g frozen peas
- ½ cup / 75 g frozen corn
Cook pie
- 2 large wraps or 300g flaky puff pastry
Potatoes
- 600 g potatoes
- 1 tbsp fresh chives or dried
- ½ cup / 125 g sour cream
Green beans
- 1 cup / 60 g frozen green beans
Instructions
Before you start
- Preheat the oven to 180 °C fan bake. Bring a large steamer pot of hot tap water to a boil. Spray a baking dish with oil spray.
Start filling
- Peel and mince 4 cloves garlic. Peel and finely slice 1 brown onion. Peel and finely dice or grate 1 carrot. Heat 1 tbsp olive oil in a large frypan on medium-high heat. Add the garlic, onion and carrot and cook for 2-3 minutes, until softened. Add 450 g beef mince and cook a further 4 minutes, breaking up the lumps with a spoon.
Finish filling
- Add 2 tbsp flour, 400 g crushed tomatoes, ¼ cup tomato paste, 1 tbsp Worcestershire sauce, ½ cup beef stock, ½ cup frozen peas, and ½ cup frozen corn and season with salt and pepper. Reduce heat to low and simmer for 5-8 minutes, or until the sauce is reduced.
Cook pie
- Line the prepared baking dish with 2 large wraps (or pastry if using) to cover the base and sides. Transfer the pie filling to the lined baking dish.Bake in the oven for 5-8 minutes if using wraps, or bake in the oven for 20 minutes or until golden and crispy if using pastry.
Cook potatoes
- Meanwhile, peel and finely dice 600 g potatoes. Add the potatoes to the steamer pot of boiling water and cook for 12-15 minutes or until tender. Finely slice 1 tbsp fresh chives (if using fresh). Transfer the potatoes to a bowl and reserve the steamer pot with the water. Add the chives and ½ cup sour cream to the bowl with the potatoes and mash until smooth. Season to taste with salt and pepper.
Cook greens
- Bring the steamer pot of water back to a boil, topping up the water if needed. Add 1 cup frozen green beans and cook for 3-4 minutes, until tender.
To serve
- Divide the beef and veggie pie between plates, top with the sour cream & chive mash and serve the green beans on the side.
Nutrition
Calories: 577kcal | Carbohydrates: 63g | Protein: 34g | Fat: 23g | Saturated Fat: 9g | Cholesterol: 90mg | Sodium: 594mg | Potassium: 1847mg | Fiber: 10g | Sugar: 14g | Calcium: 163mg | Iron: 7mg
Dietary note: Be sure to check the label and ensure the ingredients match your dietary requirements/preferences.
Ingredients note: Nutritional information is an estimate based on average ingredients by all brands.
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